Potential Production of Mycotoxins by the Fungal Flora Isolated from "Garba" (Côte D'ivoire)

Garba, an Ivorian dish composed of attiéké (a fermented cassava couscous), fried tuna, and condiments, is increasingly consumed by the population, particularly in the streets of Abidjan. However, garba could pose a health risk to consumers. This study, aimed at preserving public health, sought to identify the toxigenic fungal flora present in garba sold on the streets of Abidjan. To this end, 300 garba samples were collected from four districts of Abidjan. Fungal strains contaminating the garba were enumerated and identified using classical mycological methods. Mycotoxins (aflatoxins and ochratoxins) were quantified using High-Performance Liquid Chromatography (HPLC). Results showed that the average mold counts ranged from 0 to 1.8 x 10^3 CFU/g. The isolated mold strains belonged to ten species grouped into four genera: Aspergillus, Mucor, Penicillium and Paecilomyces, with Mucor spp. (36.89%) and Aspergillus niger (30.09%) being the most predominant. The mycotoxins detected in garba were aflatoxins (B1, B2, G1, and G2) and ochratoxin A, with average levels ranging from 0.42 to 8.07 µg/kg. Approximately 37% and 23% of garba samples had total aflatoxin and aflatoxin B1 levels exceeding regulatory limits. The presence of potentially mycotoxigenic fungal strains in garba could pose a health risk to consumers. Compliance with good hygiene practices during the production and sale of garba will therefore be necessary to considerably reduce contamination and protect consumer health.